COTTAGE BREAD

I tried this old-time bread that I found in my Grandma's cookbook yesterday. It is
baked in a casserole dish, so the loaves have a nice round shape that makes good
sandwiches when cut. I only had one casserole dish that would work, so I baked
the second loaf in a regular loaf pan.

The flavor was very good and the bread was so easy because of no kneading and
a short raising time. We ate it warm from the oven with tuna fish on it. Delicious!
Definitely a good choice if you are planning a meal with soup to dip it in.



2 3/4 cups warm water (110-115 degrees)
2 packages dry yeast
3 Tablespoons sugar
1 Tablespoon salt
2 Tablespoons shortening
6 1/2 cups sifted all purpose flour (I only use unbleached)

1) Measure warm water into mixing bowl and add yeast, stirring to dissolve.

2) Stir in sugar, salt, shortening and half of the flour. Beat 2 minutes until smooth.

3) Mix in rest of flour thoroughly. Cover and let rise in warm place (I use my oven
with the oven light turned on) until doubled, about 30 minutes. Beat batter down
for 1/2 minute.

4) Pour half into greased 3 x 5 x 9" loaf pan and half into a greased 1 1/2 quart
casserole dish. Let rise 20-30 minutes.

5) Bake in 375 degree oven for 40-50 minutes. Bread is done when top is golden
brown and sounds hollow when tapped. Grease with butter as soon as removed
from oven for a soft crust. Remove from pans after 10 minutes to cool completely
on rack.

Makes either 2 regular loaves or 2 round casserole loaves.